A perfectly comforting pumpkin pie for the holidays with sweet creamy pumpkin custard filling and pecan coconut crust that’s gluten free, grain free, dairy free, soy free, and refined sugar free. This Perfect Paleo Pumpkin Pie is sure to impress all your family and friends!
I’d like to think I’m not all that obnoxious.
But, I am one of those people who lives for Thanksgiving, and, I actually start thinking about it in September – as soon I start spotting pumpkins in stores.
I love pumpkin, I really do. For me, there’s nothing but fond happy memories of my mom turning on the oven -for the first and last time all year – and seeing the bags of Pepperidge Farm stuffing mix in the pantry.
And, then stuffing ourselves silly while we moaned about how fat and sick we all were, followed by laughing at each other for how fat and sick we all looked.
You have to really know my family for any of this to make sense, but trust me, it was a good time.
The best part of Thanksgiving is just like mile 18 of a marathon – when you think you can’t eat/run another bite/step, you have to dig deep and find your second stomach/next gear! Because seriously – someone just put out your 4 favorite pies and it’s not like you’re gonna quit now!
We do Thanksgiving a little differently these days than we all did years ago, but don’t think I won’t be eating at least 3 pieces of pie. I just have to get a little bit more creative with the ingredients.
A rainy day at home with the kids was all I needed to get my bake on with this pie. It happens to be kid, husband, and paleo running momma approved! My kids tell me the crust is better than a regular pie and the filling tastes the same. Score! Every family needs this Paleo pumpkin pie recipe at their Thanksgiving table!
Perfect Paleo Pumpkin Pie {Grain Free, Dairy Free}
Perfectly Paleo Pumpkin Pie
Ingredients
- For the Crust:
- 1 and 1/2 cups pecans or walnuts
- 1/2 cup unsweetened coconut flakes
- 1 cup dates soaked to soften, if needed (I microwaved mine in a small amount of water until soft)
- 1 tsp cinnamon
- For the Pumpkin Filling:
- 15 oz pumpkin puree or homemade puree
- 2 eggs
- 1/4 cup full fat coconut milk
- 1/3 cup raw honey
- 2 tsp teaspoon vanilla extract
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- generous pinch sea salt
Instructions
-
To Make the Crust:
-
Preheat the oven to 350 degrees. Combine all crust ingredients in a food processor and process until all ingredients are incorporated and you get a thick paste consistency.
-
In a 9 inch pie dish, press the mixture evenly over the bottom and about 1/2 inch up the sides. It should be sticky enough to stay but not so sticky that you cant press it down. No need to pre-bake.
-
Next, combine the pumpkin with the other filling ingredients, and use a hand mixer, immersion blender, or whisk to mix it into a smooth consistency.
-
Pour the filling into the crust and smooth out evenly. Bake in the preheated oven for 30-40 minutes or until the filling is set - it can jiggle a little but should not look soupy. Check half way through to make sure the crust is not burning and if it looks a bit too brown, you can cover the top with foil.
-
Once the filling is set, remove from oven and let cool to room temperature before storing, covered, in the refrigerator. Serve as is or topped with delicious coconut whipped cream!
-
Let people think they didn't just eat something paleo until they finish and loved every second of it. Cooking is more fun that way.
-
Enjoy!
What are you favorite Thanksgiving/holiday desserts?
Hi! I'm Michele. Paleo eater and recipe creator, runner, and mom of 3. Welcome to my blog, where we obsess over all of it and love every minute! (It's way fun over here, promise.) Stay a while to eat, run, and rant with me! 
I have never really been a fan of pumpkin pie but I think I would like this version! I really love all the ingredients in the crust- I may want to eat just that by itself!
The crust is sort of similar to the apple crisp topping, and both times I made it i thought I could tweak it a bit to make a good paleo granola. Might have to try that soon, or feel free to experiment!
Well this just looks and sounds incredible! Definitely worth the effort. I didn’t used to like pumpkin pie, but then I convinced myself to give it more time, and now of course I love it.
And I want a little bit of EVERYTHING. Not just one thing. EVERYTHING.
Pumpkin and apple pie are my two favorite desserts (okay maybe cheesecake would have to be there too) so this was worth cleaning the food processor for! And a little bit of everything is the only way to get down with holiday eating!
totally worth the effort! making this come thanksgiving for sure!
As much as I hate cleaning out the crust mixture from the food processor it was all worth it! Hope you like it!
Thank you for posting this! Excited to try it out because I love pumpkin pie. I really want to attempt to make a paleo apple pie this year because that is my all-time favorite pie.
I love apple pie too! The apple crisp I made is similar, and I think if you are willing to do a crust that isn’t totally “pastry” like but more crumbly the apple part is really easy! We have so many apples from picking last weekend I’ll definitely be experimenting.
My dad loves apple pie and so I will be bringing the apple crisp from your recipe post a couple of weeks ago ( I never did get a chance to make it like I planned…). I love apple crisp heated with vanilla ice cream. I like pumpkin pie any time of year! I’ll add this recipe to the list 🙂
Yum! Vanilla ice cream makes pie so much better. Pumpkin and apple pie are two long time favorites.
Pumpkin pie is my favorite Thanksgiving dish and I was planning on whipping up a Paleo verson this year! Your recipe will be perfect. Happy Friday!
Awesome! Have a great weekend 🙂
Can you believe that pumpkin pie was never a thing in my home when I was growing up? My parents came from Europe a few years before I was born, and we always have more traditionally Polish food for the holidays… which doesn’t include pumpkin pie. I’m in charge of dessert this year, but I still have no idea what it is that I’m going to make… and our Thanksgiving is on Monday!
That looks so delicious! It’s so great that you put so much effort in to make certain foods paleo friendly 🙂
It was good! I have learned that paleo friendly can still mean delicious 🙂
Mine is also pumpkin pie but I only have it once a year! Can’t seem to have it any other day of that year.
Once a year makes it special!
Yum! I love pumpkin pie and this crust sounds amazing. Good stuff lady!
Thanks! The crust can probably be used as a granola-type topping too. Similar to the apple crisp topping.
Thanks for sharing, I’ve printed this recipe out and have it with all my other must-cook-this-fall recipes!
Awesome! Hope you enjoy it!
Are you kidding me? I love obnoxious festive people. So much spirit. They’re the best.
Haha! Good thing!
I never thought I liked pumpkin pie until about a year ago. I can’t believe I missed out on all that goodness for all those years. This recipe looks like it’s totally worth the effort!
Very much worth the effort for a classic holiday dessert!
This is a great looking pumpkin pie! The crust sounds delicious!
I definitely like paleo friendly crusts just as much or more than my old ones!
Yum! I’m actually not a huge fan of pumpkin pie but this sounds delicious! I do love pumpkin!
This isn’t overly sweet so it might work for you!
Does this pie bake ahead of time okay? I’m going to be traveling for the holidays, but I want to bring along a treat I don’t feel guilty about everyone eating. This seems like the perfect thing.
I’ve made this one day ahead wrapped and stored in the fridge and it was good. I think if you can keep it chilled it will work – hope this helps!
This recipe looks amazing! I am hosting Thanksgiving from South Africa this year and I’m definitely going to make some pumpkin pie. Can it be warmed before serving or is it better to serve cold?
Hi Michelle, do you think the egg is essential in the filling? I’d love to make a vegan version.
Yes, since it’s a custard pie I don’t think there’s a replacement for the egg. The crust also contains an egg. I do have a chocolate pumpkin cheesecake that’s vegan (made with cashews) if you want to see that: